Culinary Arts Diploma Programs - Culinary Arts Careers
CULINARY ARTS DIPLOMA: PROGRAM OVERVIEW
In
our Culinary Arts Diploma Program, students learn the theory,
practice and art of cooking. The 650-hour comprehensive curriculum
is grounded in ICE®'s five-point
model of skill development: theory, technique,
palate training, speed and teamwork. This approach assures that culinary arts students at ICE move quickly yet thoroughly
through the program, while learning the elements that
are essential for a successful culinary career.
Each class is designed to teach
specific skills, which gradually
become more complex as the program progresses. We begin
by training students
how to taste. They learn to appreciate the subtleties
of a wide variety of foods—from herbs and condiments
to vegetables and meats. As the course continues, students
are
immersed in techniques, such as knife skills, dry- and
moist-heat cooking methods, sauce making, restaurant
simulations, and
pastry and baking, among others. As students grow more
confident, they build upon skills they've mastered in
earlier classes
to create increasingly complex dishes and, later, menus.
By graduation, they're able to approach any cooking task
with ease.
While our Culinary Arts curriculum is grounded in classical French technique,
food trends are decidedly global. To that end, we've designed the program so
that students work with ingredients and techniques from countries around the
world, including India, Japan, Thailand, China, Italy and Spain.
Most lessons conclude with a group tasting and a critique of that day's work
by the Chef-Instructor, so that students continue to develop their palates, identify
successes and learn to solve problems. Homework, a crucial adjunct to in-class
learning, is assigned regularly to acquaint students with upcoming topics.
The small class size, never more than 16 students, ensures individual attention,
which helps each student progress through the program and gain confidence and
proficiency.
Critiquing the food you have prepared is an important part of the day's lesson.
We believe that it is impossible to learn how to cook without learning how to
taste critically.
After completing their 440-hours of in-class training, students move off-site to participate in a 210-hour culinary externship. They put their skills to the test, continuing
the educational process in a restaurant, hotel, catering kitchen or other culinary
enterprise.
CULINARY ARTS PROGRAM SCHEDULE OPTIONS
The Culinary Arts program consists of 650 instructional hours. Students are in the classroom for 440 hours and on their externships for 210 hours acquiring real-world experience in a culinary arts career. To provide the utmost flexibility, we run many different schedule options for our Culinary Arts diploma, including morning, afternoon, evening, and weekend schedules. For more information on an exciting career in the culinary arts, see our brochure or contact an Institute of Culinary Education admissions representative today.
*Weeks to complete is based on clock hours / hours per week attended as per the Enrollment Agreements.
*Job placement rate for program completers: 86%
This placement rate is calculated according to the ACCSC Standards of Accreditation Annual Report 2010 guidelines. The placement rate is based upon those obtaining sustainable employment in the field of study or a related field of study. The placement reporting population does NOT include those students who fall into one of the following categories: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, international students who have returned to their country of origin, and graduates that continue on for further education in an accredited institution of higher education (postsecondary) on at least a half-time basis. Those eligible graduates that are not considered placed include: those who are employed in a field unrelated to the field of study, those with unknown placement outcomes, and those who are unemployed. Graduates were tracked via alumni surveys, questionnaires, and outreach, as well as direct employer contact. Placement data is reported to both the ACCSC as well as the NY State Bureau of Proprietary School Supervision.
*Of the 279 students who completed the program between July 1, 2009 and June 30, 2010, the number completing with any student loan debt is 55. For all students (both borrowers and non-borrowers) completing the program between July 1, 2009 and June 30, 2010, the median cumulative debt for: Federal Student Loan is $0; Private Loan is $0; Institutional financing plan is $0.
*Of the 279 students completing the program between July 1, 2009 and June 30, 2010, 115 or 41% completed the program within the normal time reported above. However, this number does not take into account the variations to complete externships and modifications to the school calendar due to scheduled student holidays. As reported in the ACCSC Annual Report covering the period of July 1, 2009 – June 30, 2010, 84% (353 out of 419) of Culinary Arts students graduated within 150% (taking into account externships) of the normal program length.
The Institute of Culinary Education is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC)
